Virant preheats a large baking sheet in the oven before roasting the vegetables, to ensure they caramelize faster. He prefers to slice them on the bias for the same reason. Read more about Paul Virant and his restaurants in Relish the Season.

Heat the oven to 400°F. Place a large rimmed baking sheet in the oven to warm. Pour the grape seed oil on the baking sheet, and return to the oven for 2 minutes or until the oil is very hot.

Stir the celery root in the oil on the sheet, return to the oven, and roast for 3 minutes. Stir in the parsnips, turnip, carrot, and rosemary; season with a few pinches of salt and pepper, and roast for another 5 minutes. Scatter the onion on top, and continue to roast, stirring periodically, until all the vegetables are cooked through and well browned—about 25 minutes.

Transfer the warm vegetables to a large serving bowl, and remove the rosemary sprigs. Stir in the pickled carrots and ¼ cup of the pickling liquid. Mix in the apple just to warm through. Taste and adjust the seasoning, adding pickling liquid, if necessary, until the vegetables are well seasoned and mildly tangy. Mix in the dill, if using. With a vegetable peeler, shave curls of cheddar over the salad before serving.

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culture: the word on cheese is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

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culture aims to nurture passion for great cheese through accurate, engaging storytelling that focuses on the people and places behind cheese.

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culture is the ultimate publication for those who love cheese. This magazine is devoted to delivering the most innovative, eye-opening stories about the world's many cheeses and cheesemakers. Within each issue, you can travel to gorgeous cheese regions, meet passionate makers and mongers, discover one-of-a-kind recipes, and even learn how to make your own cheeses. Each issue is a resource for readers of any background.